Lamb-Stuffed Grape Leaves |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prepare a gorgeous appetizer that's sure to garner rave reviews. Serve at room temperature. Ingredients:
cooking spray |
1 1/2 cups finely chopped yellow onion (about 1 medium) |
1/2 cup chopped green onions (about 3) |
1/2 cup uncooked long-grain rice |
2 tablespoons pine nuts |
1/2 cup water |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh mint |
2 tablespoons chopped fresh dill |
2 tablespoons golden raisins |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3 ounces lean ground lamb |
30 bottled large grape leaves |
Directions:
1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add yellow onion to pan; cook 4 minutes, stirring occasionally. Add green onions, rice, and nuts; cook 2 minutes, stirring frequently. Stir in 1/2 cup water and next 6 ingredients (through pepper); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until liquid is absorbed. Remove from heat; cool. Stir in lamb.
2. Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard.
3. Spoon 1 tablespoon rice mixture onto center of each grape leaf. Bring 2 opposite points of leaf to center; fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Place stuffed grape leaves, seam sides down, in a vegetable steamer. Steam 1 hour and 30 minutes.
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